Super Crunch Recipe
smoked salmon, tempura & masago; topped with kabayaki sauce
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Ingredients
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Ingredients for Super Crunch
Method
Directions to Prepare Super Crunch
- 1
Prepare Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, transfer the rice to a large bowl.
- 2
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the cooked rice and gently fold to combine. Allow it to cool to room temperature.
- 3
Prepare Tempura Batter
In a mixing bowl, combine the tempura batter mix with ice water according to the package instructions to create a smooth batter.
- 4
Fry Tempura
Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Dip pieces of the smoked salmon into the tempura batter and carefully place them in the hot oil. Fry until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.
- 5
Assemble the Dish
On a plate, layer the seasoned sushi rice and top with the fried tempura smoked salmon. Sprinkle masago over the top and drizzle with kabayaki sauce.
